Mushroom Pine Nut Brie
Servings and Ingredients
|⅓ c. chopped sweet onion|
|4 tbsp. Hy-Vee butter, divided|
|14 Monterrey mushrooms, sliced|
|1 tsp. Hy-Vee thyme|
|⅓ c. pine nuts|
|½ c. Hy-Vee chopped black olives|
|1 (8 oz) sheet frozen phyllo dough, thawed|
|½ (8 oz) Alouette baby Brie, cut lengthwise|
|1 Hy-Vee egg, beaten|
- Sauté onion in 3 tablespoons of butter. Stir in mushrooms, thyme, pine nuts and remaining 1 tablespoon of butter. Cook until mushrooms are tender. Stir in olives. Set aside.
- Place phyllo dough on a baking sheet lined with parchment paper. Place Brie in the center of the dough. Top with mushroom mixture. Fold one corner of the dough into the center of the Brie. Repeat for the remaining corners. Taking the tips of each corner, twist them a 1/2 turn to secure corners. Cover. Refrigerate 1 hour or overnight.
- Preheat oven to 350 degrees. Before baking, brush dough with beaten egg. Bake for 15 to 18 minutes or until puffed and golden brown. Serve.
200 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 40mg
- Sodium: 270mg
- Total Carbohydrates: 17g
- Protein: 6g
Vitamin A 6%
Vitamin C 2%